All language subtitles for th.men.srt1__srt__en-GB-resync

Listen.

Bit.

Please don't smoke.

It will kill your palette
and my palette will die happy.

Margar.

Tonight is huge.

OK, the flavor profiles.

It's all super delicate.

When you smoke, you ruin your ability
to be able to appreciate one.

Please.

Please.

I'm

Jesus.

Thank you.

Thank God.

Gonna fit everyone easily.

12 customers total and nine,
how do they try to call it?

12:50 ahead, that's how.

You're fucking
kidding, right?

What are we eating?

The Rolex?

That's not real in this.

By talking Christ,
you're just go with the flow.

Let it be magical.

Time.

He's gonna love this,
Betty.

It's just a fuck you to accounts.

It's not even a client dinner.

Great power tasting.

They'll be wasted
by the news guys.

Holy fucking shit,

Lillian bloom.

Oh my God, it was Lillian Bush.

Just

so warm.

She basically discovered slowly.

OK, well, it's official.

Tonight will be napkins.

Hard for Hawthorne,
Hawthorne.

All aboard.

Gentlemen, please make yourselves comfortable

for our short journey
to Hawthorne Island.

Thank you.

Hi.

And I've asked me Harkins
and hope she see where the eggs.

Ohh, Jason.

Well, yeah,
we're on the boat.

There we go.

50 in the house and really
having more of those 1998

so he Oh my God check it out.

Hey I just want to be running interference
for making sure people don't bother me

and you were not bothered.

Apparently he's a big foodie,
you know, thinks he is shuffling.

Would like to help you with the raw
local oyster and Amy

on that emotion with Lemon Caviar in Australia.

Enjoy beautiful thank you.

His classics

lemon pearls are made
with alginate.

Alginate as in as analogy.

Right.

Yeah, ponds come.

Delicious.

Oh my God,

it's laughable.

It's actually fucking laughably good.

That's good.

The oyster though,
love oysters.

No, no, it's the balance of the products
you need the mouse feel of the minion.

Yet

please don't say mouthful
too late your mouth feel.

Jesus, this is like wrong.

Yeah, I never went to prom.

Really.

None of the cool girls like you said?

Yes.

Baby

stuff, those bitches.

Yeah, talking, Mr Lord.

Hello.

Hello, Lynn.

And gave me Garcia,
Mr Diaz, my real name.

Of course, I gave me a real

pleasure to have.

Welcome to Hawthorne, Mr Ledford
and Miss Westerville.

I'm sorry, yeah, no, that was something
with the change of plans.

So, Miss Westervelt,
this is miss.

I'm Margo.

Hi, nice to meet you.

Yeah.

Margot.

Welcome.

We'll endeavor to make your evening
as pleasant as possible.

Right this way.

Thanks.

I'm so sorry.

That was really awesome.

I'm sorry, that was not.

No, no, I'm don't worry about it.

I'm sorry.

But Mr.

Lee brand, Mrs Lee brand, welcome.

We'll just go straight to the restaurant
if you don't mind seeing the tour many, many times.

My esteemed guests can continue
their conversation this way.

Thank you.

Please follow me.

Like what are you working on now?

Ohh hey thanks
for asking see people still know me.

I'm hoping it's the presenter phase
of my country you know?

Hawthorne Island comprises
12 acres of forest and pasture.

We have the bounty of the sea surrounding us.

Ohhh yeah.

Out there right now
we are harvesting scallops.

You'll eat them tonight.

No, get out.

Ohh.

Shoot.

Hey.

They harvest harder
because they're starving.

I do like the sense of it being
sort of Biome of culinary idea, right?

Like it functions like an Epicurean salot?

No, I like Biome
better right now.

Yeah, we have reached the base
camp of Mount Bullshit.

This is insane.

You're going to be hungry.

You have a huge
imaging foodie.

I love this stuff and I'm close
personal friends with the chef.

OK, Blair, our smoke house
is in the Nordic tradition.

We use the meat of dairy cows only.

Which we age for an astonishing 152 days
to relax the protein strands.

Yes, pop in there, dude.

I read about what?

Can I check it out?

But please do not touch our proteins.

They're immature.

So what happens if you serve it
on the 153rd day?

Does all hell break loose or?

Well, I suppose the bacteria
would introduce itself

to the consumer's bloodstream

and spread into
their spinal membranes,

after which point he or she would become

incapacitated and shortly thereafter expire.

So yeah, it's all hell
would break loose.

Good thing we're pros, yes.

Like we work for

this is where we live.

Yeah, but you actually

live here.

All of you.

All of us except chef.

Well.

Esprit decor?

No, no, Mr Feldman,
it's very much more than that.

Here we are, family.

Each day starts at six,
with five hours of prep work.

We harvest, we ferment.

We slaughter, we marinate.

We liquefy,
we scarify, we jump.

And the channel we gel.

Dinner is typically 4 hours

and 25 minutes each day ends
at well past two in the morning.

So yes, it's best
that we all live here.

We get burned out,
or.

Burned out.

Yeah, sorry, sorry.

I'm tired of doing the same thing.

Chef holds himself to the highest
standard and so do we.

We never burn anything
unless by design.

To make delicious.

Now who is hungry?

Let's do it at the end
of the street.

Elsa, excuse me.

Also, hi, who lives there?

Chef Ohh, can we see that?

Even we are not allowed
inside chefs cottage, Mr Lakota.

Come on, you mustn't disturb
the Lord High Emperor of Sustenance.

All right, they are.

Baseball time.

So I think that maybe we're
just tying the folks.

Well, I booked with my name.

Hi again.

Take pictures.

Here.

Switch seats with me, Miss Mills.

Miss Mills, you'll be sitting
in this Westervelt seat.

You should have a better view.

I don't need a better view.

Thank you.

Enjoy.

Feel free to observe
the cooks as they innovate.

But please, do not photograph
our dishes.

Chef strongly feels that the beauty
in his creations lies and their ephemeral nature.

Here, come on,
we can't miss this.

Do you make that
with a pop code yet?

Exactly right, Sir.

Pacojet can produce
a powderized snow like texture.

Cool.

Yeah, I have one.

You really know
your stuff Mr Ledford.

You know my name?

Ohh.

We like to know everyone
who dines with us.

And Chef, is he around here somewhere?

I don't.

You take your seat.

We're about to serve.

All right, now.

OK.

Thank you.

Wow.

Well, Lambrusco matter
the attention to detail.

It's like, fuck,
he knew my name, babe.

Yeah, I noticed you
didn't ask his name.

Yeah, long enough.

There he is.

Let me see.

Look camping.

Black.

Like the winter?

Don't

we have compressed and Pickled
cucumber, melon, milk,

snow and Charles?

Enjoy.

Ongoing obsession with snow.

It's officially a plague,
and no one is immune.

Can you taste a little gold
right at the end,

a little kid, she said.

Look, I wonder
if she did not say.

For your picture to show.

But first I would like to say thank you.

For the last two years,

this opportunity has been the best real life

and let's have too many, many,

many more goodbye toes.

Can you please just let me do that?

Oh my God.

I told you it was two weeks ago.

Here's my phone,

here's the production.

Come on.

Credit card non transferable.

Here is the key
to your house, MA.

Your apartment in New York
and your other apartment New York,

you're it doesn't know about.

We're doing this.

The talking about life things
that you're close to

do.

We have to ohh

not good.

Wife OK.

Me and Amanda are not good.

It's not good.

No, it was her fault.

She made me text her coworker.

Yeah, question.

My fault, bro.

You could always wear at work.

And when I work the working money.

Yeah, baby, we're pathetic.

Arwah.

My God, dude.

Somebody shoot us.

No.

Jesus Christ, I want to live
inside this thing.

So it's a it's OK,
but I'm not as into this as you are.

No, no, it's good.

I'm sitting with the coolest girl here.

OK, So what is it
with this book thing?

I don't know.

It's like, you know how people idolize,

you know, athletes and musicians
and painters and stuff.

Yeah, those people are idiots.

What they do,
it doesn't matter.

They play with inflatable balls
and ukuleles and shit chefs.

They play with the raw materials
of life itself and death itself.

It's.

I mean, I've watched every fucking episode
of Chef's table two or three times.

I've watched loads 20 times.

I've watched him explain the exact moment
the green strawberries perfectly unripe.

I've watched him played a raw scallop
during its last dying contraction

and oscillates are
on the edge of the abyss,

which is where God works too.

It's the same.

That was beautifully put.

Tyler, stop.

Don't.

No, I'm being serious.

I think I'm starting to get it

a little.

OK.

Yeah, chef.

Good evening.

Good evening.

Good evening.

Hello.

Welcome to Hawthorne.

I'm Julian slowick.

And tonight it'll be our pleasure
to feed you the curtain rises.

Over the next few hours
you will ingest fat salt.

Sugar protein.

Bacteria, fungi, various plants and animals,

and at times entire ecosystems.

But.

I have to beg of you one thing.

It's just one.

Do not eat.

Taste.

Saver.

Relish.

Consider her morsel
that she placed inside your mouth.

Be mindful.

Do not eat.

Our menu is too precious for them.

And look around.

Here we are.

On this island.

Accept.

Except all.

And.

Forgive.

And on that note.

Food.

Our first course is called
the island.

Annia played the plants
from around the island

placed on rocks from the shore,

covered in barely frozen filtered seawater

which will flavor the dish as it melts.

This is what the guy was fishing.

Sorry.

Um.

Sasha.

It's perfectly all right.

Yes, they are those very same
scallops.

And here's what you
must remember about this dish.

We, the people on this island,
are not important.

The island and the nutrients it provides
exist in their most perfect state

without us gathering them

or manipulating them or digesting.

What happens inside this room

is meaningless compared
to what happens outside in nature,

in the soil and the water.

In the air.

We're about a frightened
nanosecond.

Nature is timeless.

Enjoy.

That's a cherry thing.

Are you crying?

She said.

I find it all very moving.

It's all so beautiful.

I just it's almost too beautiful to eat.

You know the nicest restaurant
in my hometown?

You don't think she's mad
at me, right?

Skeleton, you don't have to call
him Chef Tyler.

I'm pretty sure he doesn't even know
about your existence.

I kind of want him to.

Like you?

Yeah, kind of.

Tyler, you're the customer.

You're paying him to serve you.

Doesn't really matter whether he likes
you or not, right?

Relax.

Just eat your all.

And to pair for my friends at Caroline

Barrett Chassaniol Montrachet
premier crew from 2014.

Not just a single vineyard,
single row of vines.

Wow.

It's magical.

Perfect thoughts.

I'm really feeling
this is quite it's great.

It's they're moments.

They're in moments.

There's neediness to playing, you know.

I mean, it's been twisted to fuck,
but the flavors are there.

It's very clean.

It's very.

Second,

the lassic.

Oceanic Thalassa was the prime evil spirit

Pontos.

Yes, so we are.

Eating the ocean.

You're eating the ocean.

How is it?

Hmm.

It's good.

You can't just think
good for the show.

You have to.

You have to embellish.

Oh my God we're
kind eyes not brain surgery.

OK.

It's a God damn travel
food show.

Yeah.

So picture to me.

OK, so we are even

we should be in Capri pants on a Pestel
green Vespa driving around

and getting some Joseph's farm with cheese.

Right.

Eat the cheese.

And then I there's a close up on me
and I close my eyes

and I fake an orgasm

and then off to South Africa
and then again talk about how racism

is not so cool and bingo bongo anytime.

OK.

Can I eat now?

That's what you're gonna picture
3 streaming services now?

Pretty much, yeah.

Jesus fucking Christ.

That's a disaster.

I don't think you can go
to South Africa with a DUI like this.

The other food, yeah,
it's sour.

I mean, I've had shellfish
just as good with my chef at home.

Drink out of them, you know,
there's amazing.

Whatever.

At least we can say
we've been here, right?

But I used to say
that you buy the experience.

This looks like a

suburban landscaping, but not.

I saw Perry at Dilaurentis
the other day.

No.

I always see.

You know, all right.

Thank you.

I want credit 5.

So you going to keep doing that?

Has existed in some form
for over 12,000 years,

especially amongst the poor.

Flour and water.

What could be simpler?

Even today, grain
represents 65% of all agriculture.

Fruits and vegetables
only 6%.

Ancient Greek peasants dipped their stale,

measly bread and wine for breakfast.

And how did Jesus teach us to pray
if not to beg for Our Daily Bread?

It is, and has always been the food
of the common man.

But you, my dear guests,
are not the common man.

And so tonight.

You get no bread.

This is next.

On her serve bread at a restaurant
known for their bread.

That's sweet.

Thank you.

Bye.

Don't you think?

It's got to be a bit.

Are you fucking serious?

In this spirit, please enjoy
the unaccompanied accompaniments.

The bread you will not be eating tonight

was made from a heritage wheat
called Red Fife,

crafted in our partners
at the Tehachapi Grain project

devoted to preserving heirloom grains.

This is

insane.

Because she went to shit around.

The total absence of the bread
is like really good.

I mean, it's a little
outrageous, isn't it?

That's fiendish really.

And he's, he's always been keenly aware
of food as a history of class.

I mean, as have I, sure.

I will say that this emotion
does look slightly split.

I mean, I would say anything I noticed
as soon as it came down broken.

Yeah, which is really,
I mean, you really should.

You really shouldn't see
that in a restaurant or this quality.

There is.

Well, there it is.

Yeah.

Oh my God.

I mean, it's next
level badassery.

The way he weaves in historical
allegories and the game

is trying to guess what the overarching theme
of the entire meal is going to be.

You won't know until the end.

Wait, you you like this, you know?

Basically insulting you.

It's a concept.

I know what a concept is,
Tyler, trust me,

he's telling a story.

That's what makes his food so exciting.

He's not just a chef,
he's a he's a storyteller.

And he doesn't give a fuck
about the rules, only the girl next door.

But maybe there are some rules
that you should give a fuck about.

Like, I don't know, giving food
to people at a restaurant.

There is.

No one would have ever call you
the gun next door.

I make my own graphic doom.

You didn't know that?

Ohh yeah.

I mean it's very rustic.

It's peasant style.

Yeasty.

Using

ohh, I make my own from apples.

Of course you make
your own use from apples,

you wicked thing.

Miss Bloom, here is another broken
emotion

courtesy of Chef Slowick.

Excuse me, is everything
to your liking Sir?

Ohh.

Well actually no thanks for asking.

I mean look, the food's great

and we totally get all the conceptual stuff,

but could we please get a little bread you know,

and some gluten free for my friend as well?

No.

No.

No.

This is all very clever and I I didn't
want to pull this card.

But you know who we are, right?

Yes.

You do?

You know who we are.

I know who you are.

You know we work with Doug
Barrick, right?

No, you work for Mr Varrick.

Exactly.

And so, you know,
we all play on the same team.

So just click this little bread, please.

We won't tell us all, lady.

Yeah, the problem is OK.

Ah, did you say no?

I said no.

Yes.

OK.

Wow.

OK.

That'll be all, though.

Thanks.

Man,

you don't have to do it, OK?

You'll eat less than you desire
and more than you deserve.

It's a pleasure
to serve you.

I remain in ketosis,

so that's a good thing
about the Brady that really focuses.

It's so fucking gun
and bomb me in this.

Beyond that, try it.

No, no.

This is great stuff.

That was a total accident,
I.

I mean,

I'm sorry that was, you know,
I'm so sorry for that.

You haven't touched your food.

Eric.

There is no food.

No, no, this is food.

So lots more food to come.

I want to fill up.

That would not be possible.

I precisely designed the portions
to account for that.

So you won't fill up.

Please eat.

The menu only makes sense
if you eat bad.

Tell us not to eat.

That is not what I meant
materially, you know it.

Thank you for your concern,

but I am perfectly capable of deciding
when I eat and what.

Thank you.

Christ, that was humiliating.

Humiliating, yeah.

How to get free my friends?

Yes.

There's a 2013 Pinot noir from Ross Cobb,

we hybrid to cancel it
with an immersion blender

to awaken it from its slumber,

Slavonian oak,
rich cherry and tobacco notes.

And a faint sense
of longing and regret.

Joy and regret.

My favorite.

She's staring again.

Where do we know her?

We don't.

Ohh, she really does look
like Claire.

Why do you keep saying
that she doesn't?

You don't think so?

She is nothing
like her, Claire.

That same faraway face.

Can we not obsess, please?

Hypothetically, if you were leaving,
right, which you're not,

why we will you be leaving
for Associate Development, Co exec?

What the hell is that?

It's in development.

So I'd be developing
or helping to develop things.

Why would that be better
than working for me?

Well, because there's
a future there, right?

It's a corporate,
a different kind of future.

Does that make sense if a corporate, thank God,
it's all just hypothetical.

Anyway,

next course is called memory,

and that is what it's meant to evoke.

A memory.

So let me tell you, a memory of mine

when I was growing up a child in Waterloo,

IA Tuesday was Taco Night.

Yeah, Taco Tuesday.

And this here, this lady here,
this is my mother.

As you can see,
she's rather drunk.

This is not unusual.

When I was seven years old, one Tuesday,
my father came home quite drunk.

Really drunk.

Also not unusual.

My mother grew angry and screamed at him,

at which point he proceeded
to wrap a telephone

cord around her neck and pull it tight.

I wept,

screamed, begged him to stop.

To make him stop.

By finally had to stab him
in the thigh with kitchen scissors.

You remember that, mother,
don't you know,

I suppose I should have stabbed him
in the throat that evening,

but we're not so smart
when we're young.

It was, as you can imagine, it's very
memorable Taco night.

I've been calling him.

You like the back story
to what makes him a chef artist.

So here you have house,
smoked breast, chicken thigh,

Al Pastore and our own tortillas
made with heirloom mask

on of Hawthorne signature dishes.

We change our menu constantly,
but as Miss Bloom knows,

this has been a staple since day one.

It's what you once said.

Put you on the map.

Put me on the map.

Precisely.

What map would that be?

I wonder anyways,

because we're always innovating
and we fear irrelevance.

An update to a classic.

The images on the tortillas have been made
using a laser engraving machine.

It's the first time
you've used it.

We hope this Taco night evokes
strong memories for us all.

Enjoy.

Of course he has good Taco.

What are they?

Well, they're restaurants.

Um.

That I reviewed.

That all closed.

Like a gag?

I think so.

What are these?

Things from the tacos?

No, the pictures,
they're they're all of us.

Well,

this one is after you had
the Melanoma removed from your forehead.

There's the bandage.

Isn't that nice?

They remembered us.

Tyler sent you?

If they're only from tonight,
taking fucking photos.

Jesus Christ was with this guy.

He hates me.

God damn it.

I didn't.

I don't think it really mind that.

Should I apologize.

Apologize for what?

What?

Calling doctor sunshine.

Oh my God, I forgot my

dumb part.

Bad script punch shoot.

Though, maybe it's a joke.

Because you're friends, right?

Yeah.

Yeah.

You know, friends.

I mean, you know,
do I have any friends?

Right.

Guys, what the fuck?

Please.

I didn't get these.

It's not good.

Excuse me?

Can I help you, Sir?

So how are these?

These are tortillas.

Tortillas, deliciosa.

What?

What are these?

These are tortillas which contain
echo brides, tax records,

and other documents showing how your company
has created invoices with fake charges.

I'm sorry, but Chef
never reveals his recipes.

You know how fucked you are now,

this place close by the morning,
you're saying?

Oh no, that won't be necessary.

Enjoy.

And this is you.

Who is that woman?

Well, how should I know?

It's fake.

It's some sort
of sort of stupid joke.

It's a fucking Taco, OK?

Can't hurt you.

Yeah, fucking Taco.

That might hold up in court.

We have plausible deniability.

And look, if they try to turn us in,
right, they just they turn us, then they.

Returning back again and then maybe
just as fucked as we are, right?

So we're fine.

Yeah.

Take your photograph without your consent,
the talking thing.

And think, OK,
I have to make this right.

Somehow I have to.

Well, I'll tell you
how you make it right.

You send this shit back.

Excuse me.

Excuse me, Sir.

Hi.

Did you just talking
snap at me too?

I've been trying to get
a reservation here.

No.

And I don't really care
not send ship back to this kitchen.

Your child.

You thank them
for letting you in the door.

What did you just call me?

I called you a child.

Fucking acting
like Tyler.

You need to apologize
to me right now.

You cannot speak to me that way.

Actually, I can.

Because, Ding Dong, I'm the one
who's paying.

So maybe shut up and eat.

Come on, come on.

Oh my God.

This is incredible.

You have to try this.

No thanks.

Don't let me interrupt.

Miss Mills,

how can I assist you?

Just looking for the ladies
room right this way.

Thank you.

What's behind that sulfur door?

Something very special.

Camp.

You shouldn't be in here.

I'd like to know specifically
what it was about the last course

that you did not enjoy.

You've barely eaten the food.

Why?

I need to know why don't you eat?

Why do you care?

I take my work very seriously
and you're not eating.

And that wounds me.

I guess I'm just not very hungry.

I told you who I am.

I'm Julian Slowik
and I'm the chef here.

Now who are you?

I'll ask again, who are you?

I'm Margaret mills.

So where are you
from Mongo?

I'm from Grand Island, NE.

How does that make
you feel better?

You want the address for most trailer
park, you asshole.

You want me to think you are?

Who are you?

I am Margot.

You shouldn't be here tonight.

Please get the fuck
out of my way.

Still very theatrical,
with minimal extra Japanese,

the marsupial style.

But he was being playful, right?

I mean, stop attackers?

I'm excited.

We're ready for our next course,
which I think you.

Excuse me.

What the hell is going on?

What?

Did you just let me finish, please?

Is that OK?

Thank you.

Ladies and gentlemen,
please meet Sue Chef Jeremy Louden.

Jeremy created the next dish.

It's called the mess.

Originally from Sparks, NV, Jeremy studied
at the Culinary Institute

in Hyde Park.

Jeremy's goal, as he wrote
in a heartfelt letter,

was to work for me here at Hawthorne.

Isn't that right, Jeremy?

Yes, chef.

Jeremy is talented.

He's good.

He's very good.

But he's not great.

He'll never be great.

He desperately wants my prestige,
my job, my talent.

He aspires to greatness,
but he will never achieve it.

Correct, Jeremy.

Yes, chef.

Like me, at his age,

Jeremy has forsaken everything
to achieve his goals.

Like mine, his life
is his pressure.

Pressure to put out
the best food in the world.

And even when all goes right
and the food is perfect.

And the customers are happy,
and the critics are too.

There is no way
to avoid the mess.

The mess you make of your life.

Of your body, of your sanity

by giving everything you have to pleasing
people you will never know.

Jeremy.

Do you like this life, this life
that you dreamed about?

No shit.

And do you want my life?

Not my position
and my town, my life.

No, Sir.

Yeah.

Ladies and gentlemen,

your 4th course sous chef
Jeremy's the mess.

Did that come?

Please, please,

please.

All right, it's just part of the menu.

It's part of the show.

This is what

this is what you're paying for.

This is not what it was.

This is an exclusive
experience.

Please.

Thank you so much.

How was it?

Is he dead?

Thank you.

To sit down.

I seen them musically.

It's not funny.

What the fuck?

Is this real?

What is happening?

Something.

No, no, no.

This this this is just theater from.

Are you talking about that you
just fucking shot himself?

OK?

It looked very real.

This is this is just theater.

It's stagecraft.

This is what this is what he does.

It's part of the menu.

Enjoy.

Great course on order.

How?

How is going on here?

We have a biodynamic
Cabernet franc from our friends

at Domain Arboretum.

It has no added sulfites,
bit of barnyard funk

and just a wonderful match
with roasted proteins.

We're leaving.

No ohh.

I'd have to get my wrap.

Get your rap.

Get on.

Mr.

Lee Grant, we're leaving.

This something wrong?

We're leaving.

There is no boat to leave on.

Then I'll call a helicopter.

That would be very difficult
without phone service.

Fucking move.

Jesus.

Just do what they say.

No, I'd say

just with which hand,
Mr.

Lee Grant?

With which hand
will you handle this?

Left or right?

What the fuck are you saying?

Shall we choose?

Choose what?

Very well.

Left hand.

Ring finger.

Coming out, coming out.

No.

Come on, this guy doing?

Hello,

Mr libre.

Please hold still.

Please stay seated.

Please stay seated.

Do you need assistance finding
your seats in the fingers?

Please instead.

It's all part of the menu.

Oh my God.

This is real, isn't it?

Can't do it.

Can't do it.

Can't do it.

You can't do great.

Talk to him because
you know him, right?

I made that up.

Because I'm a name dropping whore,
that's why, OK?

Your husband's ring, Madam.

Thank you.

You're welcome.

Dad.

Dad,

I honestly think that this whole thing
is just for our benefit.

I mean, us.

That's why he texted me.

And this is incredible, right?

The acting is astonishment.

The fuck are you talking about?

Chefs slowly would like to see
you in the kitchen.

Can I come too?

No.

No, no, I'm sorry,
but you're all wrong.

Why are you doing this?

You're just simply
wrong.

What are you talking about?

Who are you?

Murica.

My name is Mark.

I've served many mangos.

You're not a mango.

No, what the fuck
does it matter?

It matters because this menu,

this guest list, this entire evening
has been painstakingly planned,

and you are not a part of that plan.

And it's spoiling everything.

In order to proceed,
I have to know where to seat you.

With us or with them?

It's really, it's very important.

And then you'll let me live.

That you live, no.

Of course not.

Can't you see that?

And that ruined the menu.

We're all going to die tonight.

Isn't that right?

So the question is, do you
want to die with those

who give or with those who take?

But I die either way.

It's arbitrary.

It's not arbitrary.

Nothing in this kitchen
is arbitrary.

Please pick.

These decisions are important.

Our menu was strictly timed.

In 15 minutes I'll take
a break between courses,

and that is how long you have to decide.

Outside of theirs.

In the meantime,
please return to your seat.

The next dish is exquisite.

Play it again 5.

I love you all.

We love you too.

Yeah.

Are you OK?

Protein or vegetables?

Protein or veg?

Damn.

It's not fucking fair.

What do you get?

A kitchen course?

Smoke all day.

Can't even fucking taste it.

What's the plan here?

What are our options?

It could be a play.

And then I see one more.

Do something and we can't
be towards this.

Worked in a movie they called the Assault

when they bring the knives
and possibly just the kitchen.

OK, you would have better missiles
than than.

What other choice do we have?

So what can we do?

Look.

Please let me help you.

Sign.

Fuck.

There's a saying.

Sometimes all you need
is a good cup of tea.

I learned that growing up
and brought Slava.

I found that not only does tea
cleanse the palate,

but it offers a soothing bomb
when facing some hard come true.

But before we continue.

Are there any questions about me
or Hawthorne?

Any questions?

This is bergamont.

I'm getting chef.

Yes, it is.

Chef, yes, I I think I speak
for everybody here when I say that.

I want to know.

I mean, we we want to know, fuck,
is this happening, man?

Well, I'll tell you,

think of yourselves as ingredients
in the degustation concept,

what you're tasting concept,
figuratively speaking.

I think that is the best
way to describe it.

But none of this should be
a surprise to most of you.

Miss Bloom, Lillian,
if I may.

My cherished early advocate
knows the damage he has done

to so many livelihoods.

Hang on, chef.

No, no, no, no.

You don't talk.

I'm sorry, chef.

You submitted to an interview.

With what?

Lillian bloom.

What?

And that interview created
this restaurant.

You enable her fill,
you buttress, you coddle.

More broken emulsion, Madam,

you love that I texted you
an invitation for this evening,

me yearning for your attendance.

Your ego was fed,
but that is to be expected.

And now you fed my ego as well.

10 minutes.

That smells.

Please.

My my husband needs
to go to the hospital.

I'm fine.

Just let my wife go.

My loyal regulars.

How many times have you eaten
here in the last five years?

I don't know.

Six or seven?

I think it's more than that.

1111 times.

Most people consider themselves blessed
if they eat here only once.

Mr.

Lee Bran kindly named one dish
you ate the last time you were here.

11 times you take the boat out here
where we introduce every dish.

Every single time we tell you exactly
what we're feeding you.

Please tell me one dish you ate
the last time you were here.

For the time before.

One please.

god

Alright.

Of cod.

God.

It wasn't cod,
you donkey.

It was halibut rare
fucking spotted halibut.

What does it matter?

It matters to the halibut, Mrs Lee brand,

and to the artist whose work
turns to shit inside your gut.

I have allowed my work
to reach the price point

where only the class
of people in this room can access it,

and I've been fooled
in trying to satisfy people

who can never be satisfied starting.

With her.

But that's our culture, isn't it?

And my restaurant is part
of the problem.

You say it's your restaurant,
but if we're all just being honest tonight,

it's not.

You're right.

Doug Verrett is my Angel investor.

He owns this island
in this restaurant.

And since Hawthorne is my entire life,

I would have to say
that they are very owns me.

Except now things are a little more complicated
and I own Doug Verrick.

Oh no.

Shit.

Hey, hey.

How do we stop this, man?

OK, just please
just make it stop.

Just just look and tell us
how to stop this.

We'll stop, OK?

You can't stop it.

You sleep.

We have money.

Just say how much you
will give it to you.

Just say a fucking
number, man.

No.

I don't need your money.

It's good.

He kept you open
through COVID.

You prick.

Yes, you did.

They questioned my menu.

He would even request substitutions,

despite the fact that there
are no substitutions.

Fallen Angel, please.

There's some.

Is this fucking insane?

I said.

Listen.

Listen.

Listen.

and

Yeah.

You.

And regards and.

Quiet.

Do you hear it?

Do you hear that silence?

Listen.

Can you hear it?

That silence means.

I'm free.

Times up, miss mills.

Chef will speak with you now
in his office.

Come in.

You've made your decision.

I have.

What have you decided?

That you were right.

I shouldn't be here,
and I say this with respect,

because I'm sure
that you're quite brilliant,

but all of this is is not meant.

For me, you're not sure
I'm brilliant, so don't say it's false.

Fine.

I'm not sure
that you're brilliant.

Ohh.

I was expecting more.

Fuck you.

I guess I'm gonna have
to make your decision for you.

You belong here.

With your own breed.

And what breed is that
with the shit shovel?

It's.

We thought I couldn't tell.

I know a fellow service industry worker
when I see one.

Mr Liebrand, and you know him.

You've been around him all evening.

Ohh, I think you know.

No I don't.

So he paid for an experience

and I can tell as one provider
of experiences

to another that you don't rattle easily.

So.

How did he rattle you?

He didn't rattle.

He told me to agree with everything he said
and continue eye contact

while he jerked off.

NHS specific?

Not really.

Pretty unoriginal.

What rattled me?

As if he told me to tell him
that he was a good man.

As his daughter,
and that he left me.

And he's a romantic.

No, I don't need details.

I mean I.

I know what a bad customer is.

Do you enjoy providing a service?

Yes.

Alright, I used.

Do you enjoy providing yours?

Are you stupid?

I haven't desired
to cook for someone in ages.

One does miss that feeling.

Come with me.

Everyone so.

Ladies and gentlemen,
for our next course,

let us take the evening air.

Come on outside, please.

Come on, Sir, outside.

Everyone's regulars to.

Please follow chef.

Talk to you very quickly.

yes

Follow me.

Hands of the tranquil night air.

Don't be frightened.

Nothing to be frightened, though.

so

Get out of here.

Get out of.

you

It's OK.

No, we're gonna die tonight.

Our next course will be presented
by Sous chef Catherine Keller.

Good evening everyone.

Three years ago.

Julian Slowik
tried to fuck me.

I refused his advances.

A week later,
he tried again.

And again.

I refuse.

But he didn't fire me, no.

He kept me in his kitchen.

And refused to look me in the eye

or speak directly to me
for eight months.

He can.

Because he's the star.

He's.

Our next course is called manna.

I don't know.